So here it is; a list of the mother sauces with their corresponding podcast episodes, classic components, serving suggestions, and how to posts. 0000176356 00000 n 0000190481 00000 n Mayonnaise Sauce. Veloute. 0000198635 00000 n ^��Ua���\�{*z��@���R䠨��I�>3;��4�rbp�(���P��ѿT��;)����J��o�=�� Discover (and save!) Watch Now: How to Make Roux and Clarified Butter. 0000186340 00000 n 0000169506 00000 n trailer 0000194224 00000 n 0000165996 00000 n 0000185150 00000 n The Secret is in the Sauce! 0000068302 00000 n 0000165283 00000 n 0000185278 00000 n Sauces • A flavorful, thickened liquid used to enhance food: 0000190372 00000 n 0000163741 00000 n 0000161021 00000 n 0000200212 00000 n 0000068856 00000 n Adds contrasting and complementary flavors. 0000193717 00000 n 0000032154 00000 n 0000189575 00000 n 0000176187 00000 n Well, once you’ve mastered the five basic recipes, you’ll be able to tackle more complex sauces down the road. 0000192272 00000 n 0000177215 00000 n 0000022362 00000 n 0000196219 00000 n 0000172523 00000 n 0000191375 00000 n 0000018725 00000 n 0000178249 00000 n �J�mU}�>Wr���~�Y�JHX�X�>�릐����vtrq�f��^���C�,�⪃d��g�o>�k��o�[?+[Z�'�al�{%`4$��~O�ڠN륿��(3 #�pK����&�Ei�a�ʰ������\��G��DQ�S*c�[S��a�������b����$|�`bcK��L��]?xB�u��i�,s�~�!�)v8 L�5���.r�! 0000177038 00000 n It’s a simple combination of roux with any kind of light stock—chicken, fish or vegetable. The Secret is in the Sauce! 0000101943 00000 n endstream endobj 804 0 obj<. 0000158834 00000 n The five French mother sauces—Béchamel, Hollandaise, velouté, Espagnole, and sauce tomat—are the building blocks of all other French sauces. 0000186459 00000 n 0000188680 00000 n What’s the Difference Between Hollandaise and Béarnaise. 0000158106 00000 n 0000173233 00000 n 0000106645 00000 n 0000192611 00000 n 803 697 1499 0 obj<>stream In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." 0000168536 00000 n Read more: The Best Way to Make Fresh Tomato Sauce, Credit: 0000185388 00000 n Nov 27, 2014 - This Pin was discovered by Alye Ellzey. 0000054122 00000 n Auguste Escoffier’s five mother sauces – hollandaise, béchamel, velouté, espagnole and tomato – are seen as the building blocks of French cuisine. What is a Sauce ? The Five Mother Sauces.pptx Mother-Sauce-Connections-KWL-Chart.pdf Mother-Sauce-Quiz-Key.pdf Mother-Sauce-Quiz.pdf Mother-Sauces-Key.pdf Mother-Sauces.pdf Rubric-for-Laboratory-Experience.pdf Steps-to-Creating-a-Sauce.pdf Menu Sauce Making Cooking Class Learn how to build pan sauces to go with your proteins. Sauces make a scrumptious addition to almost any dish, and the French mother sauces reign over them all. 0000165775 00000 n 0000153836 00000 n 0000105980 00000 n 0000172651 00000 n 0000162239 00000 n 0000181125 00000 n 0000172822 00000 n 0000172046 00000 n this link is to an external site that may or may not meet accessibility guidelines. 0000169993 00000 n Thickening Agents • Roux Equal parts by weight of fat and flour cooked together used to thicken liquids Butter Bread or AP flour Sift flour 13. 0000166523 00000 n 0000105349 00000 n 0000025929 00000 n 0000168196 00000 n 0000192432 00000 n 0000189684 00000 n 0000106576 00000 n 0000158333 00000 n 0000185830 00000 n 0000167604 00000 n 0000188390 00000 n 0000193996 00000 n 0000032061 00000 n 0000195007 00000 n <<9108127F3915B24AA5C02A66CF0C8BF8>]>> 0000199291 00000 n 0000191984 00000 n 0000170123 00000 n 0000181481 00000 n 0000194105 00000 n 0000159292 00000 n Title: MotherSaucesTree.pub Author: … 0000178189 00000 n 0000173547 00000 n 0000182343 00000 n 0000098317 00000 n 0000170686 00000 n 0000189467 00000 n Bechamel - a basic white sauce usually with a whole milk base. 0000154663 00000 n Sauces for salads are called salad dressings. 0000171639 00000 n Think of it this way: Remember when you missed one math class in high school and were lost for the rest of the year? 0000164153 00000 n The "mother sauces," as they are known, refers to five basic but versatile sauces used in Classic French cuisine. 0000165112 00000 n will cover the 5 mother sauces used in classical cuisine. Sauce Espagnole Uses. 0000170737 00000 n 0000190909 00000 n Offers may be subject to change without notice. The Five Mother Sauces.docx Mama Mia! 0000160456 00000 n 0000180277 00000 n Understanding these sauces will help you read menus, decide what to order, and determine what wines might pair best with your meal. 0000103001 00000 n 0000031610 00000 n 0000168375 00000 n Roux-based, the mother sauces recipes are actually pretty straightforward and with the addition of a few extra ingredients or further reduction you can create any number of daughter sauces, including béarnaise or demi-glace for example. 0000195888 00000 n 0000163051 00000 n This quick guide will help you unearth the secrets behind the 5 'mother' sauces of classical French cuisine, from the delicate hollandaise to the indulgent espagnole, from which the myriad sauces we know of today were derived. 0000200043 00000 n Béchamel (White Sauce): The sauce consists of milk and is thickened with white roux containing equal parts of flour and butter. 0000191028 00000 n 0000172354 00000 n 0000199177 00000 n 0000133048 00000 n 0000188630 00000 n Though it is rather bland by itself, it’s often used as a base for other sauces, such as Mornay sauce (Béchamel with cheese). The Secret is in the Sauce! Sauce may be the single most important thing you can learn to make in the kitchen. Brown Sauces Sauce Espagnole The most basic of brown sauces and the heaviest of the mother sauces, sauce espagnole is made by reducing a broth consisting of a brown roux (made by cooking clarified butter with flour for a longer duration instead of regular whole butter), veal or beef stock, browned bones, pieces of red meat and vegetables. 0000159374 00000 n SAUCES Liquid served or used in the preparation of foods such as soups, stews, gravies, Add texture, flavor and appeal to food dishes. 0000187062 00000 n 0000195947 00000 n 0000190143 00000 n 0000182451 00000 n 0000190798 00000 n 5 Mother Sauces 12 Sauce Liquid Thickener Color Béchamel Milk White roux White/Ivory Espagnole Brown Stock Brown roux Brown Tomato Tomatoes Tomato paste Red Hollandaise Clarified Butter Egg yolk Yellow Velouté White Stock Blonde roux Amber. 0000185935 00000 n 0000181885 00000 n 0000190023 00000 n 0000176977 00000 n Besides Hollandaise, which is thickened with egg yolks, all of the mother sauces start with a roux as their thickening agent. 0000185616 00000 n 0000167969 00000 n 0000177845 00000 n 0000158467 00000 n A roux is typically made from equal parts flour and fat cooked together and is used to thicken sauces. 0000186400 00000 n The Five Mother Sauces.docx Mama Mia! 0000158374 00000 n The Secret is in the Sauce! 0000167335 00000 n 0000172472 00000 n Espagnole is quite strong and is rarely used directly on food. 0000179841 00000 n 0000173866 00000 n 3. 0000180327 00000 n 0000170518 00000 n 0000188048 00000 n 0000164508 00000 n There would be no bœuf bourguignonne without Espagnole, no au gratin potatoes without Béchamel. 0000157043 00000 n Whether it’s glazed over a steak, spooned over fresh pasta, or mixed into a soup—we’ve all had a taste of the French mother sauces… 2. Lesson Plan: Mama Mia! Shutterstock: MaraZe. 0000189416 00000 n 0000159028 00000 n 5 Mother Sauces Leading Sauce Liquid Thickening Agent Bechamel Sauce Milk White roux Veloute Sauce White Stock White or blond roux Brown Sauce Brown Stock Brown roux Tomato Sauce Tomato + Stock Pureed Tomato Hollandaise Butter Egg Yolks Roux Flour is the principal starch in sauce making. 0000154841 00000 n 0000169446 00000 n 0000171415 00000 n 0000200155 00000 n 0000177509 00000 n 0000187651 00000 n Cookbook | Recipes | Ingredients. Cornstarch, arrowroot, waxy maize also used. 0000179680 00000 n 0000192322 00000 n 0000188954 00000 n 0000032345 00000 n 0000172881 00000 n 0000181637 00000 n At the end of the PowerPoint ™ you should be able to name the 5 mother sauce and briefly describe each sauce. 0000170627 00000 n 0000178477 00000 n 0000170924 00000 n Thickening Agents Roux- Refined flour cooked with equal quantity of butter. 0000166677 00000 n 0000182610 00000 n Strain the sauce, if desired. French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauce. 0000194549 00000 n Will Heap/Getty Images, Credit: 0000158058 00000 n 0000181789 00000 n 0000028212 00000 n If you … 0000187121 00000 n Sauce espagnole is the mother of all brown sauces—literally. 0000168425 00000 n Lesson Plan: Mama Mia! 0000198686 00000 n �p��M�J�O����%E��T�{#�2zw&0�5���Ŭ-o���,q��k|c�z�����Rd��p�J���9�������A��(U�E��|q���̸A������9=L}AS Add cheese to that creamy sauce and it just became the perfect base for mac and cheese or cheesy nachos. 0000189131 00000 n 0000196667 00000 n Subjects: Cooking. 0000031700 00000 n After reading this article you will learn about the derivatives of various mother sauces with their uses. After reading this article you will learn about the derivatives of various mother sauces with their uses. The 5 French Mother Sauces. 3. 0000196388 00000 n 0000187829 00000 n No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. 0000179562 00000 n 0000173977 00000 n 0000157734 00000 n Hollandaise is pale yellow, smooth, and creamy sauce made with eggs, butter, water, and lemon juice. 0000166774 00000 n 0000185099 00000 n 0000200099 00000 n 0000177376 00000 n 0000174374 00000 n Béchamel. Nov 27, 2014 - This Pin was discovered by Alye Ellzey. Béchamel: It is also known as white sauce. 0000190313 00000 n 0000187340 00000 n Instead, it’s used as a base for other sauces. 0000101999 00000 n 0000157857 00000 n 0:48. 0000193406 00000 n 0000086246 00000 n 0000190638 00000 n The Spruce. 0000196113 00000 n 0000177736 00000 n 0000199126 00000 n 0000176475 00000 n Velouté sauce is made of butter, flour, and chicken or fish stock. 0000199506 00000 n Mama Mia! 0000164018 00000 n 0000166472 00000 n 0000184527 00000 n 5. 0000171757 00000 n 0000169683 00000 n 0000184350 00000 n xref 0000153776 00000 n This article explains all you need to know about the 5 French mother sauces. Bourguignonne, a French sauce with red wine and onions or shallots, is the most famous derivative of Espagnole sauce. 0000163481 00000 n 0000032015 00000 n 0000153548 00000 n Shutterstock: MaraZe. jmsilva/Getty Images, The 5 French Mother Sauces Everyone Should Know. 0000037551 00000 n 0000188450 00000 n 0000174941 00000 n 0000196780 00000 n 0000179790 00000 n Béchamel. your own Pins on Pinterest 0000198263 00000 n 0000177677 00000 n 0000024948 00000 n 0000170289 00000 n Thomas Keller Teaches Cooking Techniques. q���^�(@��%��R,; �w�� ][m��6��H|�h��P�NkR{[�i�G����l�$:ab��h����vȄ�=��[ Grades: 4 th, 5 th, 6 th, 7 th, 8 th, 9 th, 10 th, 11 th, 12 th, Higher Education, Adult Education, Homeschool, Staff. 0000199618 00000 n 0000186161 00000 n 0000178417 00000 n 0000194499 00000 n Written by MasterClass. 0000161477 00000 n The Five Mother Sauces What are some sauces you can think of? 0000199839 00000 n 0000195425 00000 n 0000032842 00000 n Velouté: It is made from chicken stock and blond roux. What is a Sauce ? 0000192093 00000 n 0000184476 00000 n 0000160407 00000 n 0000184299 00000 n 0000161820 00000 n 0000046701 00000 n 0000187601 00000 n 0000180585 00000 n LauriPatterson/Getty Images, Credit: 0000195316 00000 n When it comes to French cuisine, you only need to remember how to make five basic sauces from which you can build any number of dishes to impress your guests. Hollandaise Sauce 6. 0000195829 00000 n These sauces were seen as the foundations for many dishes and other sauces, and they were supposed to be known by heart by culinary students. 0000037259 00000 n 0000179205 00000 n 0000163798 00000 n 0000167230 00000 n 0000038414 00000 n 0000167081 00000 n 0000031520 00000 n 0000163637 00000 n 0000106354 00000 n 0000088373 00000 n Béchamel 2. 0000192152 00000 n So why should non-culinary students care about any of this? 0000145528 00000 n 0000019307 00000 n 0000154597 00000 n Download The Book Of Sauces PDF/ePub, Mobi eBooks by Click Download or Read Online button. 0000178019 00000 n Season with salt and pepper. Sauces are thickened liquid additions to a recipe, used to enhance the flavor or appearance, or to add moisture. 0000165522 00000 n 0000194890 00000 n Types are White, Blond and Brown roux. All sauces were considered to be a variation of one of these sauces. The Five Mother Sauces. 0000195212 00000 n 0000169788 00000 n WED��T�E]�J���m�� 0000054045 00000 n Feb 10, 2018. 0000178358 00000 n 0000198522 00000 n 0000086874 00000 n The Secret is in the Sauce! 0000163173 00000 n 0000197801 00000 n 0000154182 00000 n 0000173705 00000 n 0000199012 00000 n 0000170577 00000 n 0000199235 00000 n 0000021846 00000 n 0000192846 00000 n Espagnole 4. 0000184871 00000 n So here it is; a list of the mother sauces with their corresponding podcast episodes, classic components, serving suggestions, and how to posts. 0000186894 00000 n THE MOTHER SAUCES The 5 Major Sauces Used in Cooking. 0000164779 00000 n Thickening Agents Roux- Refined flour cooked with equal quantity of butter. 0000184024 00000 n 0000175842 00000 n 0000162408 00000 n Refer to the rubric below for point values. 0000032108 00000 n %%EOF Adds visual interest to the dish. 0000197889 00000 n 0000165461 00000 n 0000197666 00000 n 0000170873 00000 n 0000178299 00000 n 0000176584 00000 n A basic sauce used in the production of other sauces. 2. 0000191087 00000 n 0000178129 00000 n 0000196617 00000 n 0000183715 00000 n 0000168879 00000 n 0000154426 00000 n For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. 0000160113 00000 n 0000197274 00000 n 0000184130 00000 n Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. 0000158192 00000 n 0000180018 00000 n 0000159689 00000 n 0000100987 00000 n 0000184181 00000 n Sauce may be the single most important thing you can learn to make in the kitchen. 0000162094 00000 n 0000164204 00000 n Slurry- Cornstarch with water. Béchamel Sauce. Hollandaise Sauce 6. Why are they important to cooking? 0000171986 00000 n The Mother Sauce: The White Sauce is a PDF eBooks presentation that teaches how to make the Bechamel sauce or white sauce, the base of many other sauces. 0000176635 00000 n 0000176238 00000 n 0000077567 00000 n In the art of cooking, there are five basic sauces; each one is the foundation, the starting point, for many, many more. Adds visual interest to the dish. 0000195711 00000 n 0000196942 00000 n 0000087839 00000 n 0000171088 00000 n 0000161363 00000 n 0000018768 00000 n 0000179967 00000 n 0000182043 00000 n 0000196439 00000 n f�!x�!�e�j}��R ��/�:�'����y��S��Ia����B�jg���ZP^E�X��H�SC�(wb- �N�C�j�}��Ѷ�nꌪVE��*�x_�@)��B;�����Ӧ�5X9��ǃa١Ak:�yU=+D�}B��� *��n�Q~ �(�l��_;`�&W�������n�:��/um"zg)�)Zʠf��W����խ�q0�K��!q+�n(]x���O4�����p����/�/@CӪO��c Z�؜�C 긻c T�n �Q��!0Uƫ�,�?���)N�=��ӽyѩ����-5��6�C���1#�t�o-�H�FeR��M�D>� .�`�+�@N�.y~F�qi�Z3Լ�.Mx�Du�e�%(4�W����G�\)���¤���O�)&� ��{�ǢL�c-�w���2Oq��xs5��E�|��3���\,;L3ͻj������'�Ѐebf���2��GW�n���P+���xy�4��ao)��H_=*c#��"�֟� �.a-�Z���^���P�ܳB<0�w�ҾV/�������8հjHV���T���t:��B�|�{7�Ox��6��c!p�8�:{�A�O��|�Ũ�>W�L��tЊ�' _��yhÑ 6�A����8s��l�'Oy9 �Ql��nA�j&��1��,��c�M�� �S?���F�ޙa���J�p�2��0�ף/��__!w�p0����f�h��{�a(�AC��K�im���Zg��KZُ3vﻉ��~��j�njp�t;�p�Ұ�@�m/K�/2�2� Chef Marie Antoine-Carême named Béchamel, velouté, Espagnole, and sauce tomat the “four French mother sauces” in the 19th century, and Chef Auguste Escoffier added Hollandaise to the mix in Le Guide Culinaire in 1903. 0000199342 00000 n 0000189803 00000 n 0000019032 00000 n 0000163001 00000 n 0000174281 00000 n 0000192896 00000 n Show more details Add to cart. 0000188739 00000 n 0000172147 00000 n 0000161945 00000 n 0000169165 00000 n 0000083325 00000 n 0000053435 00000 n 0000175344 00000 n 0000080301 00000 n 0000185557 00000 n 0000165669 00000 n 0000014528 00000 n 0000149942 00000 n 0000199992 00000 n 0000196888 00000 n 0 0000033013 00000 n At the end of the PowerPoint ™ you should be able to name the 5 mother sauce and briefly describe each sauce. 0000186221 00000 n From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 0000167810 00000 n 0000172763 00000 n 0000039041 00000 n Read more: What’s the Difference Between Hollandaise and Béarnaise? State the purpose of your memorandum. 0000190254 00000 n Later, French chef Auguste Escoffier added one more sauce so that there were now five “mother sauces,” which he codified in recipe form in Le Guide Culinaire in 1903. 0000174835 00000 n It’s important to note that four of the five sauces (Hollandaise is the outlier) start with a roux. 0000152982 00000 n Roux-based, the mother sauces recipes are actually pretty straightforward and with the addition of a few extra ingredients or further reduction you can create any number of daughter sauces, including béarnaise or demi-glace for example. The cooking lesson will be hands on mixed with demonstrations. 0000199562 00000 n 0000039180 00000 n 0000160901 00000 n A mother sauce is a base liquid combined with a thickening agent and additional ingredients for flavor. 0000193250 00000 n Starch absorbs water … 0000187938 00000 n 0000190849 00000 n 0000184812 00000 n 0000162548 00000 n 0000188225 00000 n 0000159554 00000 n 0000165233 00000 n MasterClass Video Lessons. 0000037934 00000 n 0000168989 00000 n 0000193002 00000 n 0000178847 00000 n 0000189862 00000 n 0000169565 00000 n  5 Type of mother sauces Béchamel The Béchamel sauce is also reffered to as a basic white sauce. 0000190193 00000 n as mother sauces or leading sauces. �Ŷ~�,�W+-�| 0000194333 00000 n 4 / 8. 0000181382 00000 n It’s infrequently used as a topping sauce, but it’s the base of many soups and sauces. Secondary Sauces: Added herbs, spices, dried mustard, seafood, and cheeses take this basic sauce without stock to a flavorful mustard, nantua, or Mornay sauce. 0000181232 00000 n 0000192560 00000 n Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. %��U����r��}�zoo���S��2�L��$/gy)X�H95����G�&�‚Et)?L�F���o����I~�]ˮ���Բ0Q�3�Jv靁��s�?�%0��o�7[P�Mb��(����A�2�I�+:mX��Oksj3�~���/9o����ǩ���7=h�a�!��]�@f���^n�:L͡_���yn>��X�y�Y�Ǜ��u�Cm��O2g$ f����:hv�m�PY��9Ů��t��F%W�l��/1+�E*S����FH��=��\B���!�A�W�`.A�S��BA��4*o�R��d���m��4���9��6-%���Y����F̟���z�CJ�ӝ�6�8� ���'RstB��� Moist liquid component served with the dish. It’s made of beef or veal stock, tomato puree, and mirepoix, and is thickened with a dark brown roux. Béchamel sauce, also known as white sauce, is made with butter, flour, and milk. 0000189072 00000 n 0000186784 00000 n %PDF-1.6 %���� 0000188512 00000 n The Secret is in the Sauce! 0000021327 00000 n 0000189240 00000 n 0000159158 00000 n 0000177265 00000 n Stocks, Sauces, and Soups SECTIONS 20.1 Stocks 20.2 Sauces 20.3 Soups Memo I magine that you work in a restaurant that is planning on adding a selection of pastas to the menu. 0000087280 00000 n 0000197052 00000 n 0000188340 00000 n 0000195058 00000 n 0000169838 00000 n When it comes to French cuisine, you only need to remember how to make five basic sauces from which you can build any number of dishes to impress your guests. 0000031655 00000 n 0000176752 00000 n 0000158705 00000 n State the purpose of your memorandum. U����GqX:�`o��� 0000194669 00000 n 0000183974 00000 n 0000169216 00000 n 0000171259 00000 n 0000198742 00000 n 0000180675 00000 n ___ Onion Pique _____5. 0000157964 00000 n 0000071855 00000 n This sauce is great for making cheese based sauces. Dorling Kindersley/Getty Images, Credit: 0000170174 00000 n 0000169337 00000 n DEFINING THE FIVE MOTHER SAUCES (Click on the name of the sauce to open the actual recipe in PDF form.) 5 Mother Sauces Leading Sauce Liquid Thickening Agent Bechamel Sauce Milk White roux Veloute Sauce White Stock White or blond roux Brown Sauce Brown Stock Brown roux Tomato Sauce Tomato + Stock Pureed Tomato Hollandaise Butter Egg Yolks Roux Flour is the principal starch in sauce making. 0000171364 00000 n •These smaller portions combined with additional ingredients created over 100’s of variations. 0000018313 00000 n your own Pins on Pinterest Adds to the texture and enhances the taste. 0000022987 00000 n Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. 0000174684 00000 n 0000154007 00000 n 0000183185 00000 n This dairy-free version of béchamel is one of most underrated mother sauces. Velouté: It is made from chicken stock and blond roux. 0000167500 00000 n 0000104590 00000 n 0000171528 00000 n 0000181075 00000 n Discover (and save!) 1. 0000178537 00000 n Espagnole sauce is a basic brown sauce with Spanish origins. 0000200372 00000 n 0000158574 00000 n 0000181531 00000 n 0000167918 00000 n If … The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." 0000187769 00000 n 0000194046 00000 n 0000163854 00000 n 0000180186 00000 n 0000065605 00000 n 0000169624 00000 n 0000198177 00000 n Mother Sauce # 1. The most basic of brown sauces and the heaviest of the mother sauces, sauce espagnole is made by reducing a broth consisting of a brown roux (made by cooking clarified butter with flour for a longer duration instead of regular whole butter), veal or beef stock, browned bones, pieces of red meat and vegetables. The basic sauce—and the sauces derived from it—is often found in chicken or seafood dishes. 4��T���rzK������}�����շ��a�E|b�;B�dzTâ1� ��)�{�Br�IT�ibJ}�c 0000179730 00000 n 0000178070 00000 n @zo���Q��Qo��l JA�ۼ;X`�A��vB�ʣ�Ƀ����,����o�\ݴ����č?��?��z�C:�x�~P��}S�� ������N9,@���ȓ�9A2�s��ڭ�W 6H�H� �����n�5/��`�A/�A�/�n 7��~�����x��&�c�+b)ꂱ| �9�ڢ�ܴ��a�͇�;���Ps���[�9���h_���:�`��Mᝮڤ����AH�F��fE�q�&��J�;f�!��c��ٞ{A>�8J�@㦪�v� 0000159777 00000 n While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. 0000197103 00000 n 0000168651 00000 n 0000175187 00000 n 0000196063 00000 n 0000189291 00000 n 0000031392 00000 n 0000162748 00000 n They are amazing to have knowledge of for just the basic sauces but show easy adaptations to other secondary sauces. 0000178796 00000 n 0000175614 00000 n 0000162699 00000 n 0000168929 00000 n 0000065210 00000 n �Jk����SB���*��-t 0000185329 00000 n MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. 0000175395 00000 n Probably the most well-known of the mother sauces, it’s a household name in restaurants, where it’s served with Eggs Benedict – an American creation that’s known for its rich, creamy, calorie-loaded character.